Imperial Kitchen
PASSWednesday, September 7, 2022 at 5:48 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
There are pork spareribs in the refrigerator that are 62F pork from the same batch are 41F in the walk-in cooler and other products in the refrigerator are below 41F. Provide temperature of 41F or below for tcs foods. (owner discarded the pork) Galic and oil mixture is stored at room temperature 68F. Provide proper cold holding of 41F or below (the mixture was just made as the restaurant only opened at 2:00 so the mixture was moved to the walk-in to rapidly cool)
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
There is some grease buildup on the cooking equipment. Clean to remove. The hood vent is due for a cleaning. Have the hood cleaned by a licensed company (cleaning already scheduled for tomorrow night)
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.